Belgian Buns

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chenryn

Belgian Buns

Has anyone made Belgian buns
All the recipes I've found call for half a pint of milk but this makes the dough very sloppy and impossible to knead any advice would be very welcome

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violet eyes

belgian buns

Hi, I made some only the other day. My OH said they were the best ones I had ever made. I didn't use my usual recipe which is a bread recipe with added sugar and fruit. The recipe was one of Dan Lepards for his Top Teacakes, it's an excellent recipe. I've tried to find a link for you but I'm having no luck. Maybe look out for one of his books. His method for making some of his breads are completly different to what is the normal way, he uses 3 x 10 second kneadings which really work, instead of the 10 min knead. But this won't help you now with your problem, have you tried using a little less milk, that may help the dough being easier for you to handle, don't make it too dry because they do say when making bread dough "the wetter the better"

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Liz from Cumbria

Too much milk

Are the recipes you are using for your Belgian buns English or American? I ask because a US half pint is 8 fl oz whereas a UK half pint is 10 fl oz so if you are using an American recipe you are definitely using too much milk.

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chenryn

Belgian Buns

The recipes I have are all English all say half pint of milk including Delias
I've Googled Dan Lepard (never heard of him) plenty there willhave a look at his recipes over the weekend
Thanks

 
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